"Hey, I got the note about your new availability and I wanted to let you know that it's just not enough notice. Two days isn't near enough time, I have a business to run here, and you can't just call the shots. So this week I'm not going to be able to do it, next week we'll see. Call me with questions."

Thus was the message I got from our service manager at the Trattoria...

3 days after telling our General Manager about my new availability...

6 days after letting him know about my new job offer and getting the OK to make the change to waiting Trattoria tables only 3 lunches a week while I manage at the Bistro.

The Service Manager felt out of the loop because he didn't know about my occupational change and wasn't told about my schedule change until he happened to walk into the office. He's always wanted to be buddy-buddy and thinks we could be great friends. This is something I'd never allow to happen.

"Hey, I'm calling about the schedule adjustment message you left me last night.""Yeah, you can't just do that to me. I have the schedule half done already.""Well, it's been in the works for awhile now, and Rob OKed it. So call him.""Well Rob doesn't do the schedule! I have a business to run here.""I already figured out when I was starting my new position and set up that schedule at the Bistro because Rob told me to go ahead and do so.""I'll just have to call him and figure out what to do." *click*

During my next shift I was talking to several people about his poor attitude towards the situation. Rob particularly was pissed he wasn't called because he was looking forward to "slapping him around."

The next evening, I called Jenna and happened to catch her right before she left the Trattoria. "Hang on a sec..." and I found myself talking to the Service Manager again.

"Hey, i didn't want you to think I was pissed at you. People said you thought I was pissed. I was really just disappointed. You know? Now I won't have someone who can sing opera on Saturday nights anymore. I've lost my Saturday night singer."

And I laughed. "Put Jenna back on." "Hey.""Hey, did you hear what he said?""Yeah? Losing a singer for Saturday? That was his big disappointment? Not, 'we're losing you' or 'we'll miss having you around,' but that you sing and he feels lost not having someone to sing? You barely sing on the floor anyway!"

I think Dr. Cox said it best: "People aren't nice. People are bastards. Bastard-covered bastards with bastard filling." And my respect for our SM dropped to the floor.

This last week has been a jumble of directions, advice, and decisions.

I sat down for my non-interview with the owner (Topher) of the Bistro to talk about the job description of Front End Manager for his place. We chatted about details and money and hours. I then went back to the Trattoria to discuss my future there with my general manager. I was shocked to find that they had no issues with me immediately dropping my shifts down to only 3 lunches per week.

I have to say that I've been greatly impressed by two of my four managers at the Trattoria and I immediately went to them to hear their opinions when I was offered my management job. I knew they'd give me legit sound advice.

So later that night I returned to the Bistro to catch up with Topher and finish our open-ended conversation. Sealed with a handshake, I became the Front End Manager of a chic little bistro. Standing at the bar, several of the employees were chatting it up and asked me how my own conversation went. I gave them the good news.

Right off the bat, I picked out my number one problem girl: Gabby. Gabrielle full version, not Gabby because she's chatty, although fitting. She's young and presently a hostess...a position my Bistro doesn't really need, and a position Topher and I discussed getting rid of. She drinks wine on duty when no one's looking, talks to friends instead of paying attention to customers, and hits on guys that I frankly find frightening.

"So are you in?""Yup. Just got done talking to Topher.""Doin what? Bartending or waiting tables?""I'll be your manager.""...really.""Yeah.""You have experience with that?""I do. At my present position I was hired to clean house in the host department. You know, reorganize that section of the staff, retrain those who needed it and hire and train new ones. No more slackers in that department."

she chuckled nervously, "you mean...like me."I chuckled back, looked her dead in the eye and said "Exactly."

So I haven't been keeping up as I should because many many things have been going on. New trainees, old people moving away, and more importantly: a possible job change.

I was asked by another restaurant owner to help him run the place. His café is a smaller bistro-type place with about a third our numbers in staff and clients. He is a pro in the kitchen, but needs help with the Front of the House. I find out details later this week. So it could be an interesting transition: Waitstaff to Management.

At your service, Ospite

I am not in the restaurant business, I am in the people business. I use every opportunity to people watch, because to me, even the most mundane is fascinating.